Begin by preparing your ingredients for the Baked Crab Pasta. Dice the onion and bell pepper into small, uniform pieces for even cooking. Next, grate both the Swiss and cheddar cheese.

In a large pot, bring salted water to a boil and add the Barilla Penne pasta. Cook until al dente, about 2 minutes less than package instructions, then drain thoroughly.

Heat butter in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5–7 minutes until soft and translucent.

Add oregano, garlic powder, salt, pepper, and smoked paprika to the sautéed vegetables. Stir and cook for an additional 30 seconds until fragrant.

In a large mixing bowl, gently combine the drained pasta, sautéed vegetables, crab meat, and sour cream. Mix carefully to avoid breaking apart the crab meat.

Preheat your oven to 350°F (175°C) and transfer the mixture into a greased 9x13 inch baking dish. Spread evenly and sprinkle the grated Swiss and cheddar cheese on top.

Bake for about 20 minutes until the cheese melts and turns light golden color.

After baking, let the casserole rest for 2–3 minutes to set slightly. Sprinkle chopped green onions on top before serving.